This is a wonderful side dish for any meal. Easy to prepare, which is always a bonus! I love to use my Home-Canned Summer Corn in this - such a treat and makes all the hard work of canning it - worth it! There are many renditions of this recipe type and some add in corn muffin mix, making it more of a 'cornbread' but, this is more of a what I think of as creamed corn set in egg - making it more of a 'pudding' or 'casserole' of Summer corn. ~Enjoy! Diane

Directions: Preheat oven to 400 F Dissolve flour in 1/4 cup milk, set aside.Boil the remaining 3/4 cup milk with the butter and sugar.Pour the flour/milk mixture into the milk/butter/sugar mixture after boil is reached - to make a thin white sauce.Remove from heat and stir in salt and drained corn.Mix in beaten eggs.Pour into a lightly greased loaf pan.Bake for 30-40 minutes, or until done.Recipe and Photos by: Diane Baker for Canning and Cooking at HomeAdapted from: Chef In Training: "Easy Baked Corn"